Pork Tenderloin

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Awsome! Instead of cutting into the side I cut down center almost to bottom of whole tenderlion then into the sides from the center cut and stuffed the insides that way. Great meal! This ones a keeper>

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Yummy because I replaced the pepperjack cheese with goat cheese. I also make my own rub and cook in the oven. Great for leftovers. Will make this for company too.

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This is outrageously delicious. I haven't tried grilling this. Instead I typically open the raw tenderloin book-style, generously rub on cajun/creole spice (or whatever I have that closely mimics it, layer on as much of the spinach/sundried tomato/pepper jack cheese stuffing as possible and put it open in the 325 oven. I don't pre-cook the tenderloin and only cook pork until it's still somewhat pink. We prefer it since it's juicier and more flavorful this way. Amazing recipe!

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this was the first successful time I've made pork loin. It was so delicious! the perfect mix of sweet and spicy! I am deffinately adding this to my menu list regularly!

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This is very tasty. I made it with a real pork tenderloin (you know. two long, skinny pieces of meat in a vacuum pack. I think many people and possibly even the writer of this recipe (looking at the photo used a boneless pork loin roast and not a true pork tenderloin. That said, it still worked well, just couldn't stuff as much inside it as I had hoped. The flavors worked very well together. I also added chopped, cooked bacon to the mix. Served it with wild rice and sliced tomatoes and my family loved it.

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Like others, I seared the pork tenderloin on all sides and then baked it for about 25 minutes. I sliced it open and added all the filling ingredients, but it was too much to stay in as stuffing, so I continued baking it "open faced sandwich style." My husband and I don't usually care for pork, but this was moist and flavorful and had just the right amount of spice. I will definitely be making this again.

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I thought the flavor of this was very nice, but what doesn't taste good with tomatoes & cheese?! It kind of defeats my purpose of choosing tenderloin for its leanness, but it WAS really yummy. I used habanero cheddar because I was craving some heat & Creole seasoning because I didn't realize I was out of Cajun. HOWEVER, I haven't the foggiest idea how you could POSSIBLY keep all the stuffing inside a split tenderloin while you grill it without tying it. I split it, stuffed it, and tied it with kitchen string before putting it on the grill. As such, it was quite difficult to assemble and really more trouble than a midweek dinner is worth. Maybe if you used a loin instead of a tenderloin (since I'm not sure a 3 lb. tenderloin exists anyway there would be more room for stuffing. It was very good but I probably wouldn't bother again.

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I always make this for new company, and everyone just raves!!!!. The recipe has been requested by all!! To chuck--get the baby spinach leaves (they are more tender and juliene them. Dont tie the two loins together. Just slice each one down the middle. When they are done, let them rest for a few minutes, then cut the two loins in half. It works nicely for a dinner of four.

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what do you do with the spinach leaves? put them in whole? also my tenderloin came out of the package in two pieces, should I cut them both down the middle or tie them together?

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I've modified this by using Penzy's Greek seasoning in place of the Cajun and using Feta cheese in lieu of the pepper jack. Also, I only grill it for about 10 minutes to avoid drying it out. It's basically cooked after coming out of the oven and the only thing you're doing on the grill is giving it some grill marks and browning it up a bit. I've also tried putting dried cherries in there for some added sweetness but usually I leave them out.